I am going to serve this with my beef and ale dinner tonight. You can start with the basic recipe and add whatever you like. I have added garlic, onions, dill weed, Italian seasoning etc., whatever strikes you.
Combine 3 C of self-rising flour, 3 T of sugar and 12oz of your favorite beer, Mix and place into a buttered or non-stick sprayed loaf pan or an oven-proof bowl for a nice shape, bake at 350 for 45 minutes.
Variation - Add sauteed onions to the mix, top with grated cheese, more onions or melted butter, (1/4 C), or all of the above, some nice coarse salt would taste good too!
Saturday, October 31, 2009
Brisket in Ale - Warm Meal on a Cold Day
Got the slow cooker out again, must be up North! Got a great deal on an English Roast at Kroger, buy one get one free, so I am using it today for our Halloween Dinner.
3-4 Lb. Beef roast
2 medium onions sliced into rings
3 Bay leaves
1 12 oz can of beer (Killian's Red I used)
2 T packed brown sugar
1/4 C chili sauce
1/4 t salt
1/4 t pepper
1-3 cloves of garlic chopped
2T cornstarch
2 T cold water
Combine onions and bay leaves, place in bottom of slow cooker
Trim beef, place on top.
Combine next six (6) ingredients in a bowl than pour over beef, set slow cooker to desired time.
For gravy, remove beef when done, discard bay leaves. Measure 2 1/2 C of liquid, fat removed and pour into a sauce pan. Combine the 2 T of water and cornstarch, add to broth and cook until thick and bubbly, add back the onions and serve over egg noodles with a nice vegetable and warm bread.
Bon Appetit!
3-4 Lb. Beef roast
2 medium onions sliced into rings
3 Bay leaves
1 12 oz can of beer (Killian's Red I used)
2 T packed brown sugar
1/4 C chili sauce
1/4 t salt
1/4 t pepper
1-3 cloves of garlic chopped
2T cornstarch
2 T cold water
Combine onions and bay leaves, place in bottom of slow cooker
Trim beef, place on top.
Combine next six (6) ingredients in a bowl than pour over beef, set slow cooker to desired time.
For gravy, remove beef when done, discard bay leaves. Measure 2 1/2 C of liquid, fat removed and pour into a sauce pan. Combine the 2 T of water and cornstarch, add to broth and cook until thick and bubbly, add back the onions and serve over egg noodles with a nice vegetable and warm bread.
Bon Appetit!
Monday, October 19, 2009
Happy Birthday Dinner
Deb turned 60 on the 17th, Happy Birthday. Made her favorite meal Spaghetti Carbonara, have been making a variation of this for years.
Ingredients:
14 oz spaghetti
1 large onion sliced
1/4 lb diced pancetta
Three eggs at room temperature
1 C Parmesan
Prepare 14 oz spaghetti according to directions.
Meanwhile saute a large sliced onion in 2 T of butter until translucent, remove.
Add 1/4 lb diced pancetta, fry until crisp.
Slightly beat 3 eggs.
Mix eggs, pancetta and onions in large bowl
Add the hot drained pasta
Mix in the cheese.
Toss with lots of fresh cracked pepper and serve immediately
Bon Appetit!
Ingredients:
14 oz spaghetti
1 large onion sliced
1/4 lb diced pancetta
Three eggs at room temperature
1 C Parmesan
Prepare 14 oz spaghetti according to directions.
Meanwhile saute a large sliced onion in 2 T of butter until translucent, remove.
Add 1/4 lb diced pancetta, fry until crisp.
Slightly beat 3 eggs.
Mix eggs, pancetta and onions in large bowl
Add the hot drained pasta
Mix in the cheese.
Toss with lots of fresh cracked pepper and serve immediately
Bon Appetit!
Sunday, October 11, 2009
Cauliflower au Gratin
Got this recipe from my Mother who got it from Easy French Food. Added more to the butter, flour and milk, but the rest is the same. It was very good, served with fresh salmon sauteed in dill butter with a sliced of roasted cheese peppercorn bread from Trader Joe's. A great and quick meal. We were visiting my new and first Grandson today, had not eaten since breakfast so this really tasted great!
Cauliflower Au Gratin
Gratin de chou-fleur
Ingredients
1 head cauliflower
3 tablespoons butter
3 tablespoons flour
2 cup milk
6 ounces shredded Gruyere or Swiss cheese
Grated nutmeg to taste
Pepper to taste
1. Cut the cauliflower into small florets and steam until just fork tender (about five minutes in the microwave).
2. Prepare a bechamel sauce: Melt the butter in a small saucepan and stir in the flour. Cook on low heat stirring for several minutes, or until the roux just starts to brown. Whisk in the milk gradually to form a smooth sauce. Warm until just simmering.
3. Remove the sauce from the heat and gradually stir in about half of the cheese, the pepper and the nutmeg.
4. Place the steamed cauliflower in a buttered baking dish or sprayed with non-fat spray and cover evenly with the cheese sauce. Sprinkle with remaining cheese and bake for 25 minutes at 350°F or until golden brown.
Makes 6 servings.
Bon Appetit!
Cauliflower Au Gratin
Gratin de chou-fleur
Ingredients
1 head cauliflower
3 tablespoons butter
3 tablespoons flour
2 cup milk
6 ounces shredded Gruyere or Swiss cheese
Grated nutmeg to taste
Pepper to taste
1. Cut the cauliflower into small florets and steam until just fork tender (about five minutes in the microwave).
2. Prepare a bechamel sauce: Melt the butter in a small saucepan and stir in the flour. Cook on low heat stirring for several minutes, or until the roux just starts to brown. Whisk in the milk gradually to form a smooth sauce. Warm until just simmering.
3. Remove the sauce from the heat and gradually stir in about half of the cheese, the pepper and the nutmeg.
4. Place the steamed cauliflower in a buttered baking dish or sprayed with non-fat spray and cover evenly with the cheese sauce. Sprinkle with remaining cheese and bake for 25 minutes at 350°F or until golden brown.
Makes 6 servings.
Bon Appetit!
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